One Bird. Nine Pieces. The easy way.
Learn how to cut a whole chicken into the traditional 8 pieces (plus 1 back for stock). It’s all about tension and well-placed knife cuts… you’ll find that the bird just *wants* to come apart. It’s very simple.
Breaking down a whole bird (chicken, duck, turkey, squab, quail, guinea hen, partridge, capon, etc.) is a great skill to know. It gives you the freedom to create exactly what you need, as opposed to being beholden to prepackaged parts from the market.
Plus, buying whole birds is more sustainable – behind each chicken part is a whole bird, and slaughtering that bird solely for your boneless, skinless breasts would be a death in vain.
Bone-in, skin-on poultry is a whole lot tastier, but with the right knife skills (it’s a lot easier than you think) you can cut a bird exactly how you want it, and have tasty parts to spare.
Get the whole bird, give it a custom cut job, cook what you need now, and save the rest for later. It’s cheaper, too. Once you learn the physiology of one bird, they’re all basically the same!
The sharpest knife you have its best – a boning knife or pairing knife will give you more mobility than a chef’s knife or cleaver. The knife in this video is a Victorinox Forschner boning knife. They have great blades and an even better handle for doing this type of work.
Music courtesy of G&E Music and Flavorlab.
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FudeHouse gives you food ideas that creativity can grow upon. We’re all about making videos that empower and inspire you to up your culinary game.
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Forget detailed recipes, whole meals, or overly complicated dishes. We keep it quick and easy, and teach you some basic principles in the kitchen to let you get creative.
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